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Cheesecake has long held a special place in the hearts of dessert lovers around the world. With its rich and creamy texture, cheesecake is a versatile treat that can be customized to fit a variety of flavor profiles. Among the many variations, blueberry cheesecake stands out as a contemporary favorite, capturing the essence of this beloved dessert while adding a burst of fruity goodness. The combination of velvety cream cheese and the sweet-tart notes of blueberries creates a harmonious blend that elevates any occasion, whether it’s an intimate family gathering, a festive celebration, or just a casual evening at home.

Best Blueberry Cheesecake Digital Recipe,

Indulge in the heavenly taste of the best blueberry cheesecake with this simple and delightful recipe! Combining the rich creaminess of cheesecake with the sweet-tart flavor of fresh blueberries creates a dessert that's perfect for any occasion. Impress your family and friends with this visually stunning treat that not only tastes amazing but also boasts health benefits. Ready to elevate your dessert game? Click through now to explore the full recipe and make this luscious delight!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

3 (8 oz) packages cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1 cup fresh blueberries (plus extra for topping)

1 tablespoon cornstarch

Zest of 1 lemon

1 tablespoon lemon juice

Instructions
 

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with a bit of butter or non-stick spray.

    In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moist.

      Press the graham cracker mixture firmly into the bottom of the springform pan to create an even crust. Bake the crust for about 10 minutes until golden, then remove it from the oven and let it cool.

        In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

          Gradually add the powdered sugar and continue to mix until well combined, scraping the sides of the bowl as needed.

            Mix in the vanilla extract, then add the eggs one at a time, mixing just until incorporated after each addition.

              Fold in the sour cream, fresh blueberries, cornstarch, lemon zest, and lemon juice until just combined. Be careful not to overmix the blueberries to keep them whole.

                Pour the cheesecake filling over the cooled crust in the springform pan and smooth the top with a spatula.

                  Bake for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for an hour to prevent cracking.

                    After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours (or overnight) until fully chilled and set.

                      Before serving, top with extra fresh blueberries for garnish. Carefully run a knife around the edge of the cheesecake before removing the springform pan for clean edges.

                        Prep Time: 20 minutes | Total Time: 6 hours | Servings: 12

                          - Presentation Tips: Slice the cheesecake into generous portions and serve on chilled plates. Garnish with a sprig of mint and additional berries for a pop of color. Drizzle with a simple blueberry sauce (mashed blueberries with a bit of sugar) for extra flair!